What Cooking Oil Labels Really Mean

Reader Contribution by Vicki Mattern
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I’m confused by the descriptions I see on oil labels cold-pressed, expeller-pressed, extra virgin, etc. What do these terms mean, and which terms indicate quality?

Your confusion is understandable. Oil labeling is complex, with a few terms that have legal meaning, many terms that are mere marketing hype, and some terms that are downright misleading. Like most foods, oils are most flavorful and nutritious when they are fresh and minimally processed. But manufacturers are always looking for ways to do things faster and cheaper and make foods last longer on the shelf.

Four processes are used to extract oils from nuts and seeds: grinding, pressing, heating, and applying chemical solvents. Corn, soy and canola oils are typically processed using the chemical solvent hexane. Olive, avocado, walnut, peanut and most other oils are usually expeller-pressed.

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